Artificial fruit ripening agents have become increasingly popular in recent years. During the off-seasons, various ripening agents are used for the ripening of banana fruits. The effects of various ripening agents of banana fruits (variety: Malbhog) were studied. Seven treatments consisting of distilled water, Gibberellic acid (GA3) @ 100 ppm, GA3 @ 200 ppm, GA3 @ 300 ppm, kinetin @ 3 ppm, kinetin @ 5 ppm, and kinetin @ 7 ppm were laid out in a Completely Randomized Design with three replications. The maximum loss in weight (9.195%), Total Soluble Solids (20.33˚B), the highest color score (6), pH (4.767), Total Soluble Solids/Titratable Acidity TA (34.23), and Pulp peel ratio (2.84) were observed in banana sprayed with distilled water whereas the minimum value for TSS (12.67˚B), pulp peel ratio (1.813), peel color rating (2.67), TSS/TA (15.32) were observed in GA3 @ 300 ppm treated fruits. The maximum (32.67 days) and the minimum (18.33 days) shelf-life was observed in GA3 @ 300 ppm and distilled water respectively. This research will help in the regulation of ripening as per the needs of consumers and the distance of the market. In horticulture, it will help to extend storage life and reduce quality and economic loss.

近年来，人工水果催熟剂越来越受欢迎。在淡季，各种催熟剂用于香蕉果实的催熟。研究了香蕉果实（品种：Malbhog）的各种催熟剂的作用。由蒸馏水、赤霉酸 (GA3) @ 100 ppm、GA3 @ 200 ppm、GA3 @ 300 ppm、激动素 @ 3 ppm、激动素 @ 5 ppm 和激动素 @ 7 ppm 组成的七种处理被安排在一个完全随机化的设计中三个复制。最大重量损失 (9.195%)、总可溶性固形物 (20.33°B)、最高颜色得分 (6)、pH (4.767)、总可溶性固形物/可滴定酸度 TA (34.23) 和果肉剥离率 (2.84)在用蒸馏水喷洒的香蕉中观察到最低值，而 TSS (12.67°B)、果肉剥离率 (1.813)、果皮颜色等级 (2.67)、TSS/TA (15. 32) 在 GA3 @ 300 ppm 处理的水果中观察到。分别在 GA3 @ 300 ppm 和蒸馏水中观察到最长（32.67 天）和最短（18.33 天）保质期。这项研究将有助于根据消费者的需求和市场的距离来调节成熟度。在园艺方面，它将有助于延长储存寿命，减少质量和经济损失。